This light, creamy and delicious vegan panna cotta is simplicity to make! An impressive dessert served with vibrant seaonal rhubarb.
As much as I love Shavuot’s delicious dairy desserts, they don’t always love me back.
I’m pretty sure I’m not alone in my intolerance of large amounts of milky, creamy, cheesy foods. While the occasional scrape of butter or splash of cream is OK, a whole slice of cheesecake or scoop of ice-cream just isn’t worth the aftermath.
Ditch the dairy!
Fortunately, it’s entirely possible to make all manner of delightfully ‘dairy-style’ desserts without using any milk-based products at all! Check out my vegan malabi and vegan stem ginger ice-cream if proof is needed.
With Shavuot approaching, it was time to veganise another traditionally dairy dessert. I chose panna cotta – an Italian set dessert made of sweetened cream. It can be flavoured with vanilla, spices, coffee, or alcohol such as rum or eau de vie. Panna cotta is either served plain, or else with a fruit sauce or compote, or with caramel or chocolate. So many options!
Vegan panna cotta
Traditionally, panna cotta is set using gelatine – not vegan! So to make this entirely plant based panna cotta, I used agar flakes instead.
Extracted from seaweed, agar is a natural, plant based gelling agent that produces a lovely soft set in jellies and desserts such as this one.
Seasonal sensations
Since Spring is in the air, I wanted to use some seasonal fruit to accompany my vegan panna cotta. My lovely neighbour gave us some rhubarb from his allotment, so I roasted some of the gorgeous pink stems with ginger and orange zest, to accompany this dessert.
The panna cotta itself is simply flavoured with vanilla. It’s light, creamy and delicious, and sits beautifully alongside the punchy flavours of the rhubarb.
Vegan panna cotta ingredients
If you want to make this gorgeous dessert yourself, you will need the following ingredients:
- Plant based milk – I used oat
- Plant based cream – I used soya
- Sugar – to make them as sweet as you are!
- Vanilla extract – or you can use the flavouring of your choice
- Agar flakes – to set the panna cotta
If you also want to make the roasted rhubarb – and I do recommend it! – you’ll also need:
- Rhubarb – of course!
- Sugar – rhubarb can be quite tangy, after all.
- Orange zest
- Ground ginger
And that’s it!
Easy and impressive
I hope you agree that this vegan panna cotta topped with zingy roasted rhubarb looks the business! Not bad at all for such an easy recipe that takes only a few minutes of effort to produce!
Who else loves dairy-free desserts?!
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📖 Recipe
Vegan panna cotta with roasted rhubarb
Ingredients
For the panna cotta
- 225 ml plant based milk (I used oat)
- 225 ml plant based cream (I used soya)
- 25 g sugar
- ½ teaspoon vanilla extract
- 2 tablespoon agar flakes
For the roasted rhubarb
- 100 g rhubarb
- 1 tablespoon sugar
- ½ orange – zest only
- ½ teaspoon ground ginger
Instructions
To make the panna cotta
- Place 6 individual moulds or dishes on a tray that will fit in the fridge. I use silicon moulds but little pudding basins or ramekins are fine. (You can also use glasses and serve without turning the panna cottas out, if you prefer.)
- 225 ml (1 cup) plant based milk (I used oat), 225 ml (1 cup) plant based cream (I used soya), 25 g (1⅔ tablespoon) sugar, ½ tsp vanilla extract, 2 tbsp agar flakesMix the plant-based milk, plant-based cream, sugar and vanilla in a small saucepan. Sprinkle the agar flakes over the surface but do not stir.
- Put the pan over a very gentle flame, and heat without stirring for 10+ minutes until the liquid comes up to a very low simmer. Most of the agar flakes should have begun to dissolve into the liquid at this point.
- Gently stir to incorporate any remaining agar flakes into the liquid. Simmer, stirring, for about 4-5 minutes until all the agar is dissolved.
- Pour the hot mixture through a strainer into your prepared moulds/dishes. Allow to cool, then cover and transfer to the fridge.
To make the roasted rhubarb
- Preheat the oven to 180°C (350°F).
- 100 g (3½ oz) rhubarb, 1 tbsp sugar, ½ orange – zest only, ½ tsp ground gingerWash and trim the rhubarb, and cut into 2-3cm (approx. 1 inch) pieces. Place in a small ovenproof dish with the sugar, zest and ginger, and gently mix.
- Roast in the hot oven for 10-15 minutes until the rhubarb is tender to the point of a knife.
- Allow to cool completely.
To serve
- Gently loosen a panna cotta from the mould and turn out onto a plate. (When using a silicon mould, I gently separate the edge from the set panna cotta, then invert and they slide easily out. Ramekins or basins might need to be warmed slightly in hot water to help the panna cotta to loosen.) Repeat with the remaining panna cotta.
- Taking care not to break up the pieces, gently spoon 2 or 3 pieces of rhubarb onto each panna cotta.
- You can sprinkle over some extra orange zest if you like, or else simply serve and enjoy!
Notes
Nutrition
More delicious rhubarb recipes
If you love rhubarb, you might also enjoy this easy rhubarb, raspberry and ginger jelly.
More fabulous Shavuot recipes
And if you need some more Shavuot inspiration – including mains, side dishes and salads, and treats and desserts – check out this round-up of delicious and easy make-ahead Shavuot dishes.
I’m linking this recipe up to #CookBlogShare.
Jenny DeRemer
Here in the US, rhubarb grows ONLY in the north where it gets an annual cold snap. I am missing my rhubarb patch having now seen this recipe . Taking a drive to the grocer to see if I can get my hands on some for this method you’ve shared. Absolutely beautiful.
Helen
Thanks Jenny! Sorry to hear you’re missing rhubarb. It’s such a seasonal delight!
Amy
I love panna cotta and these look absolutely lovely!
Helen
Thanks Amy. We love it too – such a lovely Summery dessert.
Michelle Rolfe
Beautiful looking dessert! I love rhubarb and this sounds amazing.
Helen
Thanks Michelle. I’m a fan of rhubarb too 🙂
Kat (The Baking Explorer)
This looks so tasty! I love panna cotta but I’ve not had it since I went veggie. I must try it with agar!
Helen
Thanks Kat! It’s delish!
Joanna
This is a really interesting recipe – I’ve never made vegan pannacotta although I make the non-vegan version quite often. The combination with rhubarb sounds delicious!
Helen
Thanks Joanna! Yes, I love the contrast between the creamy sweet panna cotta and tart, zingy rhubarb.
Sylvie
What a delicious looking dessert! The creamy panna cotta and sweet roasted rhubarb make a beautiful and impressive dinner party dessert!
Helen
Thanks Sylvie. I agree that it looks beautiful – the rhubarb is such a gorgeous colour.
Choclette
This looks fabulous Helen. I’ve been wanting to try a vegan panna cotta for such a long time, but I’m never sure of how much agar agar I should use, so I never quite get around to it. Will have to remedy now.
Helen
Thanks Choclette! I was a bit wary of agar to begin with but it’s actually really easy to use and gives a lovely texture. I hope you enjoy the panna cotta!
Lisa | Garlic & Zest
This is such a beautifully presented panna cotta – like something you’d get in a restaurant. I love that roasted rhubarb too. It holds its shape so perfectly!
Helen
Thanks Lisa! I always find that roasting the rhubarb rather than cooking on the stove helps it to keep its shape.
Amanda Wren-Grimwood
The panna cotta is perfect and the rhubarb with orange sounds gorgeous too!
Helen
Thanks Amanda. I think they go together perfectly.
Jen
This is spot on delicious! The roasted rhubarb really adds a depth to this dish…plus, I’m a sucker with anything rhubarb. Love it!
Helen
Thanks Jen! I love rhubarb too 😀
Danielle Wolter
This sounds so delicious! That roasted rhubarb is such a great idea for a topping!
Helen
Thanks Danielle! I love using seasonal produce and roasting is my favourite way of cooking rhubarb.
Caroline
I love how pretty this looks with the rhubarb on top, and I can imagine the tartness balances out the panna cotta itself. I’ve not worked with agar flakes before but this looks so nicely set, I’ll have to give it a try.
Helen
Thanks Caroline. You’re right, it’s a terrific combination. Agar is really easy to work with. I’ve had great results setting all kind of liquids and it gives a nice soft gel with just the right amount of ‘wobble’!